Directions

Cutting the plums is simple, Wash them and then cut in half, remove the seed and then cut into quarters or halves.
Place in a large bowl where you will be able to toss some vanilla sugar with them. Use about 3 Tablespoons of vanilla sugar for a pound of cut plums. If they are not so ripe use a bit more.
You can add sugar and vanilla extract also, to sweeten the plums to your taste.
You can use any sweet dough recipe (e.g. Murbeteig). I use about the size of a softball. (10 oz ) You don't have to be exact. Just don't use too much dough. When you roll it out and press it in the pan you want about 1/3 inch thickness, or the size of your little finger.
If you don't have time to make your own dough, a tin of the refrigerator crescent roll dough works well.My grandmother's dough had grated lemon rind in it. A few scratches of lemon on top of the dough works well also.
Put a layer of plums on the pastry. The plums can lie flat or be leaned against one another. Now let the dough rise for a bit. About 30 minutes to an hour.
One of the keys to a good plum cake is you don't want too much topping, as it will not rise properly.
Leave a thumbs width around the edge without fruit, this will make it's own ridge.
Now after it has risen bake it for 10 min. at 375 degrees
While the Plum Cake is baking make the custard topping.
1 beaten egg
1/3 C. sour cream or heavy whipping cream
1 TB. vanilla sugar, or 1 TB sugar and 2 teaspoons pure vanilla extract
Mix in a bowl until smooth
Make a Streusel or crumb topping by blending
1 TB softened butter
3 TB Flour
2 TB Brown sugar
Take the Plum Cake out after about 10 minutes or when the crust has risen and set a bit.
Pour the custard and then the crumb topping on top.
Then sprinkle some Cinnamon on top of that, and a dusting of Vanilla sugar to really add an Enchanting quality!
Bake the Plum Cake for another 15 to 20 minutes until the custard is set and nicely browned.
This is a cake where the crust gets better as it sits. the filling seeps into the crust giving it a wonderful plum-infused flavour and tender but firm texture.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.